You can put almost anything inside two tortillas and pan-fry them. The insides get gooey and the outsides get crisp and you can cut them into tiny wedges and they will be delicious.
I prepared six of these in advance, fried them up a few hours before I was ready to serve them, and then heated them on a cookie sheet immediately before serving. Continue reading
I’m not really sure how it fits in to our Middle-Eastern style of cooking, but chili is a staple at the Blanco family’s Shabbat dinner. Our mom always makes it the same way, but when I make it I like to experiment a bit.
I had the perfect variety of fresh peppers on hand from my vegetable-picking trip to a farm in New Jersey so I decided to bring chili to my brother’s house for Friday night dinner. What I didn’t have readily available was ground meat. So I left it out.
I also wanted to put some chopped green pepper (also picked at the farm) in here, but when I cut it open I found a caterpillar, so I threw it out. It was green and fuzzy and still alive. And it freaked me out.